Recipe - Fagioli All Uccelletti (Beans Like Little Birds)

1 cup Dried cannelini or other
small white beans, soaked 6
hrs. or overnight in water
to cover, drained.
3 cup Water or broth
One fourth cup Really good extra virgin
olive oil (this provides
much of the flavor, so
don't scrimp on quality
the rest of the dish costs
about fifty cents).
1 small Box (Pomi brand) or small
can of chopped plum
tomatoes. Equivalent amount
of fresh tomatoes if it's
summertime.
2 Sprigs fresh sage (up to 3)
2 Cloves garlic, minced (more
to taste)

Cook soaked beans and sage in 3 cups water or broth until tender but not
mushy (1 to 1/12 hrs). Sautee the garlic in the olive oil, but don't let
the garlic brown. Stir the tomatoes into the garlic, cook a few minutes,
add to the beans and cook until melded a bit. Shouldn't be soupy, shouldn't
be dry. Cook longer, or add more broth to reach correct consistency. I stir
in a mixture of chopped raw garlic and parsley before serving for zing.

I've also made it without the tomato, allowed the beans cool to room
temperature, then tossed with good quality canned tuna, sprinkled the whole
with lots of chopped red onion and parsley. Tastes better than it sounds
and is very typically Tuscan dish. People rave about this one, too, and
can't believe that there's nothing to it.

Posted to FOODWINE Digest 09 Jan 97

From: Nancy Brandt Nancy.Brandt@UCOP.EDU

Date: Thu, 9 Jan 1997 12:21:38 0800